Creamy Bacon Chicken
Crispy Smashed Potatoes and Roasted Asparagus
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- 2 slices center cut bacon, chopped
- ¼ cup chopped onion
- 2 (6-oz) boneless, skinless chicken breasts
- ¼ cup low-sodium chicken broth
- ¼ cup heavy cream
Instructions
- Cook bacon and onion in a large skillet over medium-high heat 4 to 5 minutes or until bacon is crisp and onion is tender. Remove from skillet, reserving 2 tsp drippings in skillet.
- Add chicken to skillet, and cook 5 minutes per side or until browned. Add broth and cream; cook 3 to 4 minutes or until thickened and chicken is done. Sprinkle chicken with bacon and onion.
Side Dish Ingredients
- ½ lb small red potatoes
- 1½ Tbsp olive oil, divided
- ¼ tsp garlic powder
- ¼ tsp pepper
- ⅛ tsp salt
- ½ lb asparagus, trimmed
Side Dish Instructions
- Preheat oven to 450°F. Cook potatoes in boiling water 10 minutes or until just tender; drain and place on a greased baking sheet.
- Using a potato masher, mash each potato until flattened, but still in one piece. Drizzle with 1 Tbsp oil; sprinkle with garlic powder, pepper, and salt.
- Bake 15 to 20 minutes or until edges of potatoes are browned and crispy. Remove to a small platter.
- Toss asparagus with ½ Tbsp oil on same baking sheet. Bake 6 to 8 minutes or until browned and tender; season with additional salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
385
|
183
|
568
|
| Fat (g) | 22 | 10 | 32 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 42 | 4 | 46 |
| Carb (g) | 3 | 21 | 24 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 221 | 167 | 388 |
Quick & Healthy Meal Plan
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